TWI448251B - Noni fermented juice broth and deodorization and preservation of the preparation method thereof - Google Patents

Description

Noni fruit fermentation broth and preparation method thereof for deodorization and preservation

The invention relates to a noni fruit fermentation liquid, in particular to a noni fruit fermentation liquid and a preparation method thereof for deodorization and preservation.

With the evolution of the times, modern people pay more and more attention to health. From the old days, they think that medicines can cure diseases, cure diseases, and strengthen the concept of "medicine supplement" into a healthy diet to prevent diseases. The rise of these health awareness also provides a large number of business opportunities in the health food market and promotes the development of the food technology industry. How to maintain the nutritional value of food and improve the bad flavor to provide consumers with better taste choices has become one of the food processing technologies. important topic.

Noni (Morinda citrifolia) is a tropical plant rich in the South Pacific Islands. Its roots, stems, leaves, fruits, seeds and bark contain a variety of botanical ingredients for good health. Through many physiological activity studies, Noni has anti-oxidation, anti-viral, anti-bacterial, anti-fungal, anti-cancer, anti-tumor, anti-inflammatory and blood pressure lowering effects, so the current noni fruit related products on the market are also coming. more. The study also confirmed that Noni fruit contains a variety of enzymes, which can promote the self-digestion and decomposition of mature fruits, thereby enhancing the physiological activity of the active ingredients. Therefore, it is generally considered that the physiological activity of the noni fruit fermentation product is better than that of the fresh juice.

However, the fermentation time of the traditional Noni juice takes 6 to 12 months, which not only takes time and increases the cost, but long-term fermentation also reduces the effective functionality of the juice. Studies have shown that long-term fermentation will reduce the scavenging ability of 1,1-Diphenyl-2-picrylydrazyl (DPPH) free radicals, destroy unstable antioxidants, and many functional compounds in juice. For example, scopoletin and rutin will also have a decreasing trend. In addition, the noni fruit after ripening has a pungent odor and has become a major obstacle to the development of related products.

At present, in the noni fruit fermentation method, the Taiwan patent case (TW201109025) discloses a noni fruit extract, a preparation method and an application product thereof, which are prepared by immersing the dried noni dried fruit raw material with vinegar and using alkali. The pH of the solution is adjusted to obtain a weakly acidic to neutral noni fruit extract, and the extract is combined with other base components to further prepare a skin care product which is convenient for application or spraying. In the Noni fruit deodorization method, the Taiwan patent case (TW200822869) exposes a noni fruit deodorization fermentation method, which is prepared by fermenting noni fruit in a vinegar solution with fermented live bacteria and using fermentation. The live bacteria removes the original pungent odor of Noni fruit to obtain a deodorized noni fruit extract.

It can be seen from the above-mentioned prior cases that there is no golden fermentation time in the fermentation method of Noni fruit which is shorter than the conventional fermentation time and can ensure the physiological effect of the fermentation product. In the deodorization method, the related case (TW200822869) uses fermenting live bacteria to decompose volatile substances. However, these volatile substances also play the role of functional compounds, which have antioxidant and anti-inflammatory effects. The deodorization method of the previous case may reduce the physiological activity of the juice. Therefore, in order to improve the above problems, the present invention provides a noni fruit fermentation broth and a preparation method thereof for deodorization and preservation, which has a short fermentation time, can retain the physiological activity of noni fruit, and utilizes a chelation method in Noni fruit. The addition of alkaline ingredients to the fermentation broth not only deodorizes, but also retains the original physiological activity, and further provides consumers with more sources of nutrition.

In view of the above problems of the prior art, the object of the present invention is to provide a method for preparing a noni fruit fermentation broth and its deodorization and preservation, thereby solving the problem that the physiological activity of the noni fruit fermentation broth is reduced due to prolonged fermentation. The problem, in addition, can also improve the pungent odor of the traditional noni fruit fermentation broth, and can also add additional alkaline ingredients to provide consumers with more sources of nutrition.

According to the object of the present invention, a method for preparing deodorization and preservation of a noni fruit fermentation liquid is provided, the method comprising the steps of: drying the noni fruit and drying it naturally for a predetermined time, obtaining a ripened noni fruit; and then curing the fruit. Noni fruit is subjected to a two-stage fermentation step, which comprises removing the seed from the matured noni fruit, placing it in an aerated fermentation tank, fermenting at a temperature of 24 ° C to 30 ° C for 1 to 2 days, and then placing it in a sealed fermentation tank. Fermenting at a temperature of 24 ° C to 30 ° C for 18 to 28 days, and then performing a first centrifugation step to obtain a first solution; and titrating the basic compound in a microcomputer automatic titrator to calculate the added amount and adding it to the first solution. Obtaining a second solution, wherein the basic compound added comprises calcium hydroxide, calcium carbonate, sodium hydroxide or a combination thereof, and the pH of the second solution is 6.5-7; and then after the second centrifugation step, It is gradually heated in a water tank at a temperature of 60 to 70 ° C, and further to a noni fruit fermentation liquid.

Preferably, the predetermined time for the noni fruit to be naturally dried is 1 to 4 days.

Preferably, before the two-stage fermentation step, the method further comprises the steps of breaking the ripened noni fruit with a pulverizer and separating the pulp of the matured noni fruit from the seed by a coarse separator.

Preferably, before the second centrifugation step, the step of stirring the second solution to a temperature of 0 to 10 ° C for 16 to 18 hours is further included.

According to another object of the present invention, a noni fruit fermentation broth manufactured by the above-described production method is proposed.

Preferably, the noni fruit fermentation broth disclosed in the present invention has a calcium content of 1 to 2.5 mg/ml.

As described above, the noni fruit fermentation broth according to the present invention and its preparation method for deodorization and preservation may have one or more of the following advantages:

(1) The preparation method of the preservation of the noni fruit fermentation broth of the present invention can shorten the fermentation time of the traditional noni fruit fermentation broth, thereby reducing the problem of loss of physiological activity due to prolonged fermentation.

(2) The preparation method of the deodorization of the noni fruit fermentation liquid of the invention can eliminate the pungent odor of the traditional noni fruit fermentation liquid, thereby enabling consumers to widely accept the related products and improving the fermentation of noni fruit fermentation. Product usability.

(3) The addition of an additional alkaline component to the noni fruit fermentation broth of the present invention can increase its nutritional value and provide consumers with more nutrient sources.

The invention will be further described in detail by the following preferred embodiments and the accompanying drawings. It should be noted that the experimental data disclosed in the following embodiments are for explaining the technical features of the present invention, and are not intended to limit the manner in which they can be implemented.

Example 1: Preparation method of deodorization and preservation of noni fruit fermentation broth

Please refer to FIG. 1 , which is a flow chart of an embodiment of a method for preparing deodorization and preservation of the noni fruit fermentation broth of the present invention. This description of the process steps can be clearly understood by those of ordinary skill in the art and can be implemented accordingly.

In the first figure, in step S11, the noni fruit is taken and washed with a brush of special steel bristles; in step S12, the above-mentioned noni fruit is naturally air-dried for 1-4 days to remove the moisture on the surface of the fruit, thereby obtaining the ripened Noni. The fruit, the matured noni fruit is judged by the color of the fruit changing from green to beige, and the texture is softer than the immature fruit; in step S13, the ripened noni fruit is broken by the crusher to ripen the noni fruit. And removing the seeds of the matured Noni fruit by a coarse and fine separator; in step S14, the above-mentioned pulp is subjected to a two-stage fermentation step, and first placed in an aerated fermentation tank to exclude the gas generated by the fermentation. Fermentation fermentation is carried out at a temperature of °C~30°C for 1-2 days; in step S15, the matured noni fruit that has been subjected to aeration fermentation is placed in a closed fermentation tank at a temperature of 24 ° C to 30 in a non-contact air manner. After anaerobic fermentation at a temperature of °C for 18-28 days, followed by centrifugation using a centrifuge to perform a first centrifugation step to obtain a first solution, this step separates the pulp from the fermentation liquid; step S16, a micro-computer automatic titration device The amount of the basic compound added is calculated by titration, and then added to the first solution, and the pH of the noni fruit fermentation liquid is adjusted to 6.5 to 7 to obtain a second solution. Among them, the basic compound may be calcium hydroxide, calcium carbonate, sodium hydroxide or a combination thereof, preferably calcium hydroxide. The addition of the basic compound can chelate with the volatile substance in the second solution which causes the irritating odor, thereby achieving the deodorizing effect; in step S17, the second solution is placed at a temperature of 0 to 10 ° C after stirring. 16~18 hours, then centrifuged in a centrifuge to carry out the second centrifugation step, and then gradually heated in a constant temperature water bath to a temperature of 60-70 ° C, and then gradually cooled to normal temperature to obtain a stable and stable noni fruit fermentation. liquid. The heating step can make the color, functional component content and physiological activity of the noni fruit fermentation liquid stable, which is beneficial to the quality maintenance of the product for a long time.

Example 2: Composition Analysis of Noni Fruit Fermentation Broth

The noni fruit was prepared into the noni fruit fermentation liquid by the method in the above examples, and then the non-nuclear fermentation liquid without the addition of the basic compound (hereinafter referred to as no added-noni fruit fermentation liquid), containing hydrogen Calcium Oxide-Norago Fermentation Broth and Calcium Carbonate-Norago Safflower Fermentation Liquid are used as test items to determine the moisture, ash, crude protein, and crude fat content to understand the fermentation of Noni fruit after adding basic compound. Whether the liquid will affect the basic components.

The moisture is determined by adding 10 ml of each test object to the weighing scale to constant weight, and recording the weight. It is placed in an oven and dried at 100 ° C, and weighed to constant weight, and is calculated by the following formula:

Moisture content (%) = (W1-W2) / W3 × 100%

W1: Weight of the test article and container before drying (g)

W2: Weight of the test article and container after drying (g)

W3: Weight of the product to be tested before drying (g)

The ash is determined by boiling the crucible with 10% hydrochloric acid for two hours, rinsing with deionized water and then drying it, then adding it to the ashing furnace and heating at 525 ° C for 8 hours, then placing it in the drying oven and then weighing it. weight. Next, 10 ml of each test article was added to the crucible, and dried in an oven at 100 ° C for 8 hours, and then transferred to an ashing furnace and ashed at 525 ° C for 18 hours. After the ashing is completed, the product to be tested is placed in a dry box to be warmed up and weighed, and is calculated by the following formula:

Ash content (%) = (W1-W2) / W3 × 100%

W1: the product to be tested and the weight of the crucible after ashing (g)

W2: Shabu-shabu weight (g)

W3: weight of the product to be tested (g)

The crude protein is determined by adding 10 ml of each sample to the test tube, a digestive mash, 3-5 zeolites and 20 ml of concentrated sulfuric acid, and digesting at 400-450 ° C for 2 to 3 hours with a Kay-type nitrogen decomposition device. Wait for the test to change from dark brown to clear to remove the cooling. Then add 40ml of deionized water, add sodium hydroxide solution to the Kay-type nitrogen distillation unit, and then distill. Add 4% boric acid to the conical flask and add 2-3 drops of BG-MR indicator (bromocresol green + A) Base red) The ammonia gas used to receive the distillate is collected and collected in a total volume of 160 ml. Finally, titrate with 0.1N HCl to the same color as the blank group, record the amount of HCl consumed, and calculate the crude protein content by the following formula:

Crude protein amount (%) = [(V1-V2) × 0.0014 × N.F] / W × 100%

V1: HCl titration of sample consumption (ml)

V2: HCl titration consumed by blank group (ml)

N.F: nitrogen coefficient (6.25)

0.0014: 1mL 0.1N HCl (0.0001mole) × nitrogen molecular weight 14, so the relative nitrogen content of 1mL 0.1N HCl titrated is 0.0014 g

W: sample weight (g).

The determination of crude fat is taken by taking 20ml of the test product into the oven and drying it into a powder, then scraping the weight. The dried powder is coated with the weighing paper and placed in the thimble, and dried in an oven at 100 ° C. After 3 hours, the cotton was added to the thimble and 40 ml of petroleum ether was added to the extraction cup after the dry weighing, and then both were loaded with an extraction device to start extraction. After the extraction is completed, the extraction cup is heated in a suction cabinet and heated slowly until the petroleum ether is completely evaporated, and then placed in a desiccator to cool the scale.

Crude fat content (%) = (W3-W1) / W2 × 100%

W1: extraction cup dry weight (g)

W2: dry test powder weight (g)

W3: After extraction, extract cup and test product extract weight (g)

It can be seen from Table 1 that the noni fruit fermentation broth with calcium hydroxide and calcium carbonate has a slightly lower water content than the non-addition - noni fruit fermentation broth, and the ash content increases due to the increase of minerals. In terms of crude protein and crude fat, there was no significant difference between the non-nuclear fermentation broth with the addition of the basic compound and the non-addition-Norago fermentation broth. In general, the addition of a basic compound to the noni fruit fermentation broth does not affect its basic composition.

Table I

The number of samples per test item was 3, and the results were statistically significant (p<0.05).

Example 3: Calcium content analysis of noni fruit fermentation broth

The noni fruit was prepared into the noni fruit fermentation broth by the method in the above examples, followed by the no-addition-nori fruit fermentation broth, the calcium hydroxide-noni fruit fermentation broth, and the calcium carbonate-noni fruit. The fermentation broth is used as a test object, and the calcium content is measured as a test object.

The determination of calcium content was carried out by taking 5 ml of the test article and boiling it in 10% hydrochloric acid for two hours, then rinsing it in deionized water and drying it to a constant weight at 100 ° C, and placing it in an ashing furnace. Ashed at 550 ° C for 15 hours. Then add 5ml of 10% hydrochloric acid to the crucible, heat it on a hot plate to filter it, then filter it into 100ml quantitative bottle, remove the water to 100ml, take 2ml from it and put it in another 100ml quantitative bottle, add in the quantitative bottle. 1 ml of LaCl ₃ was quantified to 100 ml with deionized water, followed by analysis by atomic absorption spectrometry (AAS).

A 1000 ppm calcium standard solution was diluted to 2, 4, 6, and 8 ppm, and a standard curve was prepared by AAS analysis. The sample is automatically brought into the standard curve after AAS analysis to calculate the calcium content in the sample.

The results are shown in Table 2. The calcium content in the non-addition-calcium noni fruit fermentation broth was 0.07 mg/ml, and the calcium content was increased to 1.77 mg/mL and 1.56 mg/kg after adding calcium hydroxide and calcium carbonate, respectively. The calcium content of the calcium-containing noni fruit fermentation broth prepared by the method of one embodiment of the present invention is indeed significantly improved.

Table II

The number of samples per test item was 3, and the results were statistically significant (p<0.05).

Example 4: Flavor analysis of noni fruit fermentation broth

The flavor change was measured by using the non-added noni fruit fermentation broth, the calcium hydroxide-noni fruit fermentation broth, and the calcium carbonate-noni fruit fermentation broth as the test articles.

The flavor change was determined by adding 20 ml of the test article to 7.14 g of salt to achieve saturation, and releasing the volatile substances dissolved in the fermentation broth. After equilibrating for 15 minutes in a 60 ° C water bath, the injection needle was inserted into the upper space for 30 minutes to allow the volatile matter to be sufficiently adsorbed into the polymer fibers, and immediately injected into a gas chromatograph (GC) to analyze the change in flavor.

Refer to Figures 2 to 4, which are the non-added noni fruit fermentation broth, the calcium hydroxide-nori fruit fermentation broth, and the vapor phase layer of volatile compounds in the calcium carbonate-nori fruit fermentation broth. Analysis of the map. The main volatile compounds constituting the unpleasant flavor in the three test articles can be separately detected by gas chromatography, such as 3-methyl-3-buten-1-ol (3-methyl-buten-1) -ol), butanoic acid, DL-2-methyl-butyric acid, hexanoic acid, and octanoic acid.

Figures 2 to 4 are gas chromatograms of high density and low density volatile compounds in each test article.

The quantified results in Figures 2 to 4 are shown in Table 3. The volatility of the fermentation broth containing calcium hydroxide-Noroli and the fermentation broth containing calcium carbonate-Noroli and the non-addition-Noroli fermentation broth Comparing the content of the compound, the volatile compound 3-methyl-3-buten-1-ol decreased by 29.92% and 23.53%, respectively, but butanoic acid decreased. 84.66% and 77.36%, DL-2-methyl-butyric acid decreased by 81.82% and 75.77%, hexanoic acid decreased by 78.02% and 67.37%, respectively, and octanoic acid They fell by 52.79% and 33.92% respectively.

Table 3

The number of samples per test item is 3, and the quantification of the volatile compound content of the non-added noni fruit fermentation broth is 100%.

From the above results, it is known that the non-nucleic acid fermentation liquid to which the basic compound is added has a marked decrease in the volatile compound content, and thus it is possible to improve the original pungent odor. However, whether the flavor change disclosed in the above embodiments is acceptable to the consumer, further evaluation of the functionality is required.

Example 5: Functional Evaluation of Noni Fruit Fermentation Broth

In order to understand whether the flavor change of the non-alkaline fermentation broth prepared by adding the basic compound prepared by the method disclosed in one embodiment of the present invention is acceptable to consumers, in this embodiment, the functional evaluation is performed by a preferred test method. The scores are divided into 1~9, 1 is very small, very low, most dislike, 9 is very much, very high, most like, 5 is medium, ordinary, just right.

The no-addition-Norigan fermentation broth, the calcium hydroxide-Norlie broth, and the calcium carbonate-Noroli fermentation broth were used as the test items, and 14 subjects were evaluated for the sense of smell ( Functional assessment of thick, pungent, sour and overall scores and taste (sour, astringent, bitter, salty and overall scores).

The results are shown in Table 4. In terms of smell, the richness, pungent taste and sourness of the noni fruit fermentation broth with the addition of the basic compound were lighter than that of the non-added noni fruit fermentation broth. In terms of taste, the sourness of the noni fruit fermentation broth with the addition of the alkaline compound was significantly lower than that of the non-addition-Norlie broth, but there was no significant difference in astringency, bitterness and salty taste.

Table 4

From the above results, it can be seen that the noni fruit fermentation broth with the addition of the alkaline compound improves the original pungent odor, and the odor is more acceptable to consumers.

Example 6: Physical analysis of noni fruit fermentation broth

In this embodiment, the non-addition-Norago fermentation broth, the calcium hydroxide-Norlie broth, and the calcium carbonate-Noroli fermentation broth are stored in the darkroom at 0, 14, 28, 42 and 56 days respectively. For the product to be tested, the physical properties of the ph value and the color of the product to be tested are determined for reference in the application of the relevant product.

Among them, the pH value is determined by a pH meter, and the pH value of the test product is determined according to the principle of potential difference.

Please refer to Fig. 5, which is a histogram of the change in pH of the test article stored in the darkroom for 0, 14, 28, 42 and 56 days. Among them, the number of samples per test item was 3, and the results were statistically significant (p<0.05).

In Fig. 5, the pH of the non-addition-Norago fermentation broth and the calcium carbonate-Norago fermentation broth did not change significantly at different storage times. The pH of the calcium hydroxide-Norago fermentation broth decreased slightly from 5.46 to 5.35 after 52 days of storage.

The color degree is determined by the color difference meter to determine the color change of the test object, which is represented by *L, *a and *b values, respectively. Where *L=100 means all white, while *L=0 means all black; +*a means more red, -*a means greener; +*b means more yellow, -*b means more tendency blue.

The results are shown in Table 5. In the judgment of the *L value, the *L value of the calcium hydroxide-Noroli fermentation broth and the calcium carbonate-Noroli fermentation broth was significantly lower than that in the case of no storage. No added - Noni fruit fermentation broth is low. After storage for 52 days, the *L value of the non-addition-Noriri fermentation broth and the calcium carbonate-Noroli fermentation broth decreased significantly. In the judgment of the *a value, the value of *a of each test article increased significantly 14 days before the storage time. In addition, as far as the *b value is concerned, there is no significant change in the non-addition-Norago fermentation broth and the calcium carbonate-Noroli fermentation broth, but the *b value of the calcium hydroxide-Noroli fermentation broth Storage time increased and increased significantly.

Table 5

Non: no added - noni fruit fermentation broth

Ca1: calcium hydroxide-noni fruit fermentation broth

Ca2: calcium carbonate-noni fruit fermentation broth

Please refer to Figures 6A to 6C, which are used to measure the color change of the test object by a color difference meter, and the histogram is shown according to the data in Table 5. Figure 6A shows the L* value measured for each test article at different storage times; Figure 6B shows the a* value of each test article measured at different storage times; and Figure 6C shows the test items for different storage times. The measured b* value.

It can be seen from the above that the L* value of the non-addition-Norago fermentation broth and the calcium carbonate-Noroli fermentation broth decreases with the storage time, and the a* value increases with the storage time, and the color tends to be dark. Reddish. However, the b* value of the calcium carbonate-nori fruit fermentation broth increases with the storage time, so the color tends to be yellowish.

By measuring the physical properties of the above pH value and color, it is possible to provide a reference for the taste and flavor application of the noni fruit fermentation liquid to which the basic compound is added.

Example 7: Determination of Functional Compound Content of Noni Fruit Fermentation Broth

The present embodiment is a non-addition-Norago fermentation broth, a calcium hydroxide-nori fruit fermentation broth, and a calcium carbonate-nori fruit fermentation broth stored in the darkroom at 0, 14, 28, 42 and 56 days, respectively. As a test article, the content of a functional compound such as total phenolic compound, flavonoid compound, condensed tannin, scutellarin, and ruthenium was measured.

Total phenolic compounds are widely present in plants, and their species are more than 8,000. Their phenolic structures are structurally composed of several hydroxyl groups, which are related to antioxidants in the body. Many literatures indicate that the content of total phenolic compounds in humans is highly positively correlated with antioxidant capacity, which not only inhibits auto-oxidation of lipids, but also has the ability to scavenge free radicals.

The determination of the total phenolic compound is carried out by reacting a phenol reagent (Folin-Ciocalteu's phenol reagent) reactive with the OH group of the total phenolic compound with each test article, and measuring the absorbance at a wavelength of 735 nm by a spectrophotometer. The test without adding a phenol reagent was used as a blank control group. In the present example, gallic acid was used as a standard, and a standard curve (not shown) was prepared. Gallic acid is a phenolic compound commonly found in plants and is commonly used as a standard for the determination of total phenolic compounds. The content of the total phenolic compound of each test article was calculated from the standard curve of gallic acid by the amount of gallic acid, expressed as gallic acid equivalent (mg/ml).

Please refer to Fig. 7, which is a histogram of the total phenolic compound content of each test article at different storage times. As shown in Fig. 7, the content of phenolic compounds in each test article at different storage times did not differ much.

The phenolic compound is mostly present in a bonded form of a stable glycoside or ester bond, and the noni fruit fermentation broth prepared by the method of one embodiment of the present invention is subjected to a heating step, and the heating step can apply the phenolic compound to the glycoside. Or the hydrolysate of the ester bond is inactivated, so it does not affect the content of its phenolic compound.

This embodiment further utilizes the flavonoid compound to form a stable yellow complex with aluminum nitrate under alkaline conditions and has an absorbance characteristic at a wavelength of 415 nm to measure the content of the flavonoid compound in the test article. Among them, quercetin was used as a standard, and a standard curve (not shown) was prepared. The flavonoid content in each test article was calculated from the standard curve to calculate the relative quercetin content, and expressed as quercetin equivalent (μg/ml).

A kind of flavonoid polyphenolic compound, which has various structures and characteristics, and is found in fruits, vegetables, stone fruits, seeds, flowers, bark and the like. More than 4,000 flavonoids have been identified, and studies have indicated that flavonoids have a wide range of physiological activities, including antioxidant, antibacterial, antiviral, anti-inflammatory, anti-allergic, vasodilation, chelation of metal ions, inhibition of lipids. Oxidation and other functions.

Please refer to Fig. 8, which is a histogram of the content of flavonoids in each test article at different storage times. As shown in Fig. 8, after 52 days of storage, the content of flavonoids in each test article slightly increased, but the content of flavonoids between the samples to be tested did not differ much. It can be seen that the addition of a basic compound to the noni fruit fermentation broth does not affect the content of the flavonoid compound therein.

Another aspect of this embodiment measures the content of condensed tannin in each test article. Tannin is a complex phenolic compound, also known as tannin. In addition to the properties of phenolic compounds, tannins can also precipitate proteins, alkaloids, and gelatin. It is widely found in plants or in plant-derived foods, especially in bark such as oak. According to its structure, tannins can be classified into hydrolysable tannins and condensed tannins. Studies have shown that tannin has good anti-oxidation and free radical scavenging ability, as well as anti-cancer, anti-mutation, and prevention of low-density lipoprotein oxidation. It has been widely studied in recent years.

The measurement of condensed tannins was carried out by using a vanillin and concentrated hydrochloric acid to produce a purple color and absorbance at a wavelength of 500 nm. Among them, dextrocatechin ((+)-catechin) was used as a standard, and a standard curve (not shown) was prepared. The condensed tannin content in each test article was used to calculate the relative quercetin content from the standard curve and expressed as dextrocatechin equivalent (mg/ml).

Please refer to Fig. 9, which is a histogram of the condensed tannin content of each test article at different storage times. As shown in Figure 9, after 52 days of storage, the condensed tannin content of the non-added Noni fruit fermentation broth and the calcium carbonate-Norago fermentation broth has a tendency to decrease, while containing calcium hydroxide-Nuo There was no significant difference in the decline in condensed tannin in the raisin fermentation broth.

However, there was no significant difference in the content of condensed tannin between the samples to be tested, but with the increase of storage time, the content of condensed tannin in the non-addition-Noroli fermentation broth was significantly lower than that of the other two samples. It can be seen from the above that the non-nuclear fermentation broth of the basic compound can retain more condensed tannin than the non-calcium nucleus fermentation broth.

A further aspect of the present embodiment is to detect the content of scutellarin and rutin in each sample to be tested, and the high-performance liquid chromatography (HPLC) is used to determine the scutellarin and the ruthenium in each test. The content of the product.

Mutin is a flavonoid glycoside compound, and many plants have the presence of rutin, including the fruits of citrus (orange, grapefruit, lemon, lime, etc.) and their skin, berries (mulberries, cranberries, etc.). Buckwheat, asparagus, etc., which have the highest content of buckwheat. Muskulin has good anti-oxidation and anti-inflammatory ability, and musk can strengthen vascular structure to improve the symptoms of hemophilia and prevent varicose veins, and have diseases such as retinal hemorrhage, microvascular stroke, coronary artery occlusion and other diseases. Help. And animal experiments have confirmed that rutin can reduce the total cholesterol and triglyceride content in the liver.

It is an important phenolic compound which is one of the coumarin compounds. It is not common in nature but rich in noni fruit. It is physiologically active, including anti-oxidation, anti-bacterial, anti-inflammatory, analgesic, protecting the liver, and preventing high blood pressure. It has been confirmed by research that it has the effect of inhibiting the proliferation of mouse liver cancer cells and has the ability to resist tumors. It is a star of tomorrow for the development of cancer drugs.

Please refer to Fig. 10, which is a histogram of the content of aspergillus in each test article at different storage times. As shown in Fig. 10, there is no significant change in the products to be tested during storage. Therefore, it can be known from the above that the addition of a basic compound to the noni fruit fermentation broth does not affect the content of the scutellaria.

For the determination of the content of rutin, please refer to Fig. 11, which is a histogram of the content of rutin in each test article at different storage times. As shown in Figure 11, each test article showed a significant decrease before the 14th day of storage, and there was still a slight decrease on the 15th to 56th day. Among them, the content of rutin in the calcium hydroxide-Norago fermentation broth decreased the most, followed by the calcium carbonate-nori fruit fermentation broth.

Since the rutin-degrading enzyme hydrolyzing the rutin-derived enzyme has the best activity at pH 5.0, the pH value of the non-nuclear fermentation broth of the basic compound is close to 5, so it is possible to make the rutin Easy to be degraded.

From the above results, it was found that most of the functional compounds of the noni fruit fermentation broth to which the basic compound was added were not significantly different from the non-nuclear fermentation broth without the addition of the basic compound. In other words, the addition of a basic compound to the noni fruit fermentation broth does not affect the content of the functional compound therein.

In another aspect of the present embodiment, the heat treatment-Norago fermentation liquid stored in the darkroom at 0, 14, 28, 42 and 56 days and the non-heat treated noni fruit fermentation liquid are respectively used as test articles. Among them, the heat treatment - noni fruit fermentation liquid was obtained by heating the noni fruit fermentation liquid prepared by the method described in the examples at 65 ° C for 48 hours. The content of the functional compound such as total phenolic compound, flavonoid compound, condensed tannin, scutellarin, and rutin was measured for the above-mentioned test article. The method for determining each functional compound is as described above, and will not be described herein.

Please refer to Fig. 12, which is a histogram of the total phenolic compound content of each test article at different storage times. As shown in Fig. 12, the content of the total phenolic compound in the heated noni fruit fermentation broth at different storage times is not much different from that of the unheated noni fruit fermentation broth.

Please refer to Fig. 13, which is a histogram of the content of flavonoids in each test article at different storage times. As shown in Fig. 13, the flavonoid content of the non-heat treated Noni fruit fermentation broth decreased with the increase of storage time, and there was a significant decrease on the 24th day of storage. The flavonoid content of the heat-treated noni fruit fermentation broth was not much different at each storage time.

Please refer to Fig. 14, which is a histogram of the condensed tannin content of each test article at different storage times. As shown in Fig. 14, the condensed tannin content in the heat-treated noni fruit fermentation broth did not change significantly after storage at room temperature for 52 days. However, the condensed tannin content in the non-heat treated noni fruit fermentation broth decreased with increasing storage time and decreased significantly after the 36th day.

Referring to Figures 13 and 14, the flavonoid compound can be converted to a condensed tannin compound by polymerization, and the condensed tannin may also affect the polymerization of the flavonoid compound. From the above results, it is understood that the heat treatment not only does not affect the flavonoid compound and the condensed tannin in the fermentation broth, but also maintains the content of the above two functional compounds during storage.

Please refer to Figures 15 to 17, which are bar graphs of the contents of the scutellarin, scutellarin and rutin in each test product at different storage times. Among them, the heat treatment - Noni fruit fermentation broth had no significant difference in the content of scutellarin, scutellarin and rutin at each storage time. It can be seen from Figure 16 that the content of the scutellarin in the non-heat treated Noni fruit fermentation broth has not changed significantly. However, as shown in Figures 15 and 17, the content of scutellarin and rutin The storage time increased and decreased, and there was a significant decrease after the 36th day. The results show that the content of functional compounds in the non-heat treated noni fruit fermentation broth varies greatly.

It can be seen from the above results that the noni fruit fermentation broth can not only affect the functional compound thereof after heat treatment, but also maintain the content of the functional compound after storage at room temperature, so that the noni fruit fermentation broth can be at room temperature. Has a relatively stable and good storage.

Example 8: Determination of antioxidant capacity of noni fruit fermentation broth

The noni fruit fermentation broth has a good antioxidant function, and it can be seen from the above that the functional compound in the noni fruit broth of the addition of the basic compound disclosed in the present invention is not lost, but the addition of the basic compound is Whether the effects of these functional compounds in the eutrophic fermentation broth have an effect will be described in detail in the experiments in this example.

The present embodiment is a non-addition-Norago fermentation broth, a calcium hydroxide-nori fruit fermentation broth, and a calcium carbonate-nori fruit fermentation broth stored in the darkroom at 0, 14, 28, 42 and 56 days, respectively. As a test article, the total antioxidant capacity, 1,1-Diphenyl-2-picrylydrazyl (DPPH) free radical scavenging ability, and angiotensin converting enzyme (ACE) activity inhibition ability were measured. Antioxidant function.

In this embodiment, the total antioxidant capacity is determined by measuring each sample with 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), ABTS), peroxidase, and Hydrogen peroxide (H ₂ O ₂ ) was mixed well. If the test article has antioxidant capacity, it will inhibit the production of ABTS‧+ cation radical reactant formed by the reaction of ABTS with H ₂ O ₂ by peroxidase. The ABTS‧+ cationic radical reactant has an absorbance at a wavelength of 734 nm, and the total antioxidant capacity of each test article can be determined by detecting the yield of the reflectance.

Please refer to Figure 18, which is a histogram of the total antioxidant capacity of each test article at different storage times. As shown in Fig. 18, the ABTS‧+ radical scavenging ability of each test article decreased slightly during storage but did not significantly differ. However, the comparison between the samples to be tested shows that the ABTS‧+ radical scavenging ability of the noni fruit fermentation broth with the addition of the basic compound is significantly higher than that of the non-addition-Norigan fermentation broth. The removal of free radicals is closely related to the pH value. The pH value can be increased by the addition of basic compounds, which can make ABTS‧+ radicals more easily reduced, thus improving the free radical scavenging ability.

In terms of DPPH free radical scavenging ability, the DPPH free radical methanol solution is dark purple and has a maximum absorbance at a wavelength of 517 nm. If the test article has antioxidant capacity, it can remove DPPH free radicals, lighten its color, and decrease the absorbance. In this embodiment, the DPPH radical scavenging ability of the test article is detected by detecting the content of the DPPH radical.

Please refer to Fig. 19, which is a histogram of the DPPH radical scavenging ability of each sample to be tested at different storage times. As shown in Fig. 19, there was no significant difference in the DPPH radical scavenging ability of each test article at the storage time of 0 days. With the increase of storage time, the DPPH free radical scavenging ability of the noni fruit fermentation broth with basic compound was significantly lower than that of the non-added noni fruit fermentation broth. Due to the higher pH of the noni fruit fermentation broth with the addition of the basic compound, it can provide a lower degree of hydrogen ion to DPPH free radicals, which may result in a decrease in DPPH free radical scavenging ability.

The ACE activity inhibition ability is the use of Hippuryl-L-histidyl-L-leucine (HHL) as the property of ACE. Active ACE can decompose HHL into hippuric acid (HA), so if it is to be tested The product has antioxidant capacity, can inhibit the activity of ACE, and the production of HA and HHL will be reduced. HA has the largest absorbance at 228 nm, and the amount of HA per unit time is detected by HPLC to detect the inhibitory activity of the test article on ACE.

Please refer to Fig. 20, which is a histogram of ACE inhibitory activity of each test article at different storage times. As shown in Fig. 20, as the storage time increases, the ACE inhibitory activity of each test article has a significant upward trend, and it drops significantly from the 42th to 56th day of storage. However, the ACE inhibitory activity of the noni fruit fermentation broth with the addition of the basic compound was higher than that of the non-addition-Norago fermentation broth. Since bivalent calcium, magnesium, barium, copper and ferrous ions can inactivate ACE, the addition of a basic compound to the noni fruit fermentation broth does have an effect of inhibiting ACE activity.

In another aspect of the present embodiment, the heat treatment-Norago fermentation liquid stored in the darkroom at 0, 14, 28, 42 and 56 days and the non-heat treated noni fruit fermentation liquid are respectively used as test articles. Among them, the heat treatment - noni fruit fermentation liquid was obtained by heating the noni fruit fermentation liquid prepared by the method described in the examples at 65 ° C for 48 hours. The total antioxidant capacity, 1,1-Diphenyl-2-picrylydrazyl (DPPH) free radical scavenging ability, and angiotensin converting enzyme (ACE) activity inhibition ability were determined for the above-mentioned test articles. Antioxidant function. The method for measuring each physiological activity is as described above, and will not be described herein.

Please refer to Figures 21A and 21B, which are bar graphs of the total antioxidant capacity of each test article after undiluted and diluted 40 times at different storage times. As shown in Fig. 21A, in the case of undiluted, the noni fruit fermentation broth has a total antioxidant capacity of about 100% regardless of whether it is subjected to heat treatment. However, after 40-fold dilution (see Figure 21B), the total antioxidant capacity of the heat-treated Noni fruit fermentation broth is stronger.

Figures 22A and 22B are bar graphs of DPPH free radical scavenging capacity at different storage times after undiluted and diluted 80 times for each test article. As shown in Fig. 22A, in the case of undiluted, the noni fruit fermentation broth has a DPPH radical scavenging ability of about 97% regardless of whether it is subjected to heat treatment, and the result is similar to the total antioxidant capacity. After 80-fold dilution (see Figure 22B), the DPPH free radical scavenging ability of the heat-treated noni fruit fermentation broth is stronger than that of the non-heat treated noni fruit fermentation broth.

It can be seen from the above results that the non-fruit fermentation broth can maintain the original physiological function (antioxidant ability) of the noni fruit fermentation broth after heat treatment, so that the noni fruit fermentation broth can be stably and well stored at room temperature. Sex.

In summary, the deodorizing method of the present invention can reduce the pungent odor of the traditional noni fruit fermentation liquid and improve the acceptance of the consumer. Wherein, the added basic compound may further comprise calcium hydroxide or calcium carbonate, and in addition to the deodorizing effect, the calcium-containing nutritional value of the noni fruit fermentation liquid may be additionally increased. In the preservation preparation method of the present invention, the functional compound content and physiological activity (antioxidant ability) of the noni fruit fermentation broth are relatively stable after being stored at room temperature by means of gradual heating at a low temperature. Therefore, the method for preparing the deodorization and preservation of the noni fruit fermentation liquid disclosed in the present invention can provide the utilization value of the noni fruit fermentation related products.

The above is intended to be illustrative only and not limiting. Any equivalent modifications or alterations to the spirit and scope of the invention are intended to be included in the scope of the appended claims.

S11~S17. . . step

1 is a flow chart showing an embodiment of a method for preparing deodorization and preservation of a noni fruit fermentation liquid of the present invention;

2A is a gas chromatogram of the high-density volatile compound in the non-addition-Norago fermentation broth of the present invention;

2B is a gas chromatogram of a low-density volatile compound in the non-addition-Norago fermentation broth of the present invention;

Figure 3A is a gas chromatogram of the high-density volatile compound in the calcium hydroxide-noribe fermentation broth of the present invention;

Figure 3B is a gas chromatogram of a low-density volatile compound in the calcium hydroxide-noribe fermentation broth of the present invention;

Figure 4A is a gas chromatogram of the high-density volatile compound in the calcium carbonate-nori fruit fermentation broth of the present invention;

Figure 4B is a gas chromatogram of the low-density volatile compound in the calcium carbonate-nori fruit fermentation broth of the present invention;

Figure 5 is the pH of the non-addition - noni fruit fermentation broth, calcium hydroxide - noni fruit fermentation broth, and calcium carbonate - noni fruit fermentation broth stored in the darkroom at 0, 14, 28, 42 and 56 days. a histogram of changes in value;

Figure 6A is a histogram of the *L value of no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and calcium carbonate-Norago fermentation broth at different storage times;

Figure 6B is a histogram of the *a value of no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and calcium carbonate-Norago fermentation broth at different storage times;

Figure 6C is a histogram of the *b value of no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and calcium carbonate-Norago fermentation broth at different storage times;

Figure 7 is a bar graph of no added-Norago fermentation broth, calcium hydroxide-Noroli fermentation broth, and total phenolic compound content of calcium carbonate-Norago fermentation broth at different storage times;

Figure 8 is a bar graph of the content of flavonoids in no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and calcium carbonate-Norago fermentation broth at different storage times;

Figure 9 is a histogram of the condensed tannin content of the non-addition-Norago fermentation broth, the calcium hydroxide-Noroli fermentation broth, and the calcium carbonate-Noroli fermentation broth at different storage times;

Figure 10 is a histogram of the no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and the content of sulphuric acid containing calcium carbonate-Norago fermentation broth at different storage times;

Figure 11 is a bar graph of non-addition-Norago fermentation broth, calcium hydroxide-Noroli fermentation broth, and sulphate content of calcium carbonate-Norago fermentation broth at different storage times;

Figure 12 is a bar graph of the heat treatment-Norago fermentation broth and the total phenolic compound content of the non-heat treated noni fruit fermentation broth at different storage times;

Figure 13 is a histogram of the content of flavonoids in heat treatment-Norago fermentation broth and non-heat treatment-Norago fermentation broth at different storage times;

Figure 14 is a bar graph of the heat-treated noni fruit fermentation broth and the condensed tannin content of the non-heat-treated noni fruit fermentation broth at different storage times;

Figure 15 is a histogram of the content of the terpene derivative of the heat treatment-Norago fermentation broth and the unheated-Noroli fermentation broth at different storage times;

Figure 16 is a histogram of the heat treatment - noni fruit fermentation broth and the unheated - noni fruit fermentation broth at different storage times of the content of asbestos;

Figure 17 is a histogram of heat treatment - noni fruit fermentation broth and non-heat treatment - noni fruit fermentation broth at different storage times;

Figure 18 is a bar graph showing the total antioxidant capacity of no-addition-Norago fermentation broth, calcium hydroxide-Noroli fermentation broth, and calcium carbonate-Noroli fermentation broth at different storage times;

Figure 19 is a histogram of DPPH free radical scavenging capacity without addition - noni fruit fermentation broth, calcium hydroxide - noni fruit fermentation broth, and calcium carbonate - noni fruit fermentation broth at different storage times;

Figure 20 is a histogram of ACE inhibitory activity of no-addition-Norago fermentation broth, calcium hydroxide-Norago fermentation broth, and calcium carbonate-Norago fermentation broth at different storage times;

Figure 21A is a histogram of total antioxidant capacity of heat treatment-Norago fermentation broth and non-heat treatment-Norago fermentation broth at different storage times;

Figure 21B is a bar graph of the total antioxidant capacity of the heat treatment-Norago fermentation broth and the non-heat treated-Noriri fermentation broth after 40 times dilution at different storage times;

Figure 22A is a histogram of DPPH free radical scavenging capacity of heat treatment-Norago fermentation broth and non-heat treatment-Norago fermentation broth at different storage times;

Figure 22B is a histogram of DPPH free radical scavenging capacity at different storage times after heat treatment - noni fruit fermentation broth and unheated - noni fruit fermentation broth after dilution 80 times.

S11~S17. . . step

Claims (6)

The invention relates to a method for preparing deodorization and preservation of a noni fruit fermentation liquid, comprising the steps of: drying a noni fruit naturally for a predetermined time to obtain a ripened noni fruit; and performing the two-stage fermentation step of the ripened noni fruit, It is contained in an aeration fermenter and fermented at a temperature of 24 ° C ~ 30 ° C for 1-2 days, then fermented in a sealed fermentation tank at a temperature of 24 ° C ~ 30 ° C for 18-28 days, and then one a first centrifugation step, obtaining a first solution; adding a basic compound containing calcium hydroxide, calcium carbonate, sodium hydroxide or a combination thereof to a titration solution by a microcomputer automatic titration device, and adding the amount to the first solution A second solution is obtained, the alkaline compound is capable of chelation with a volatile substance in the second solution that causes a source of irritating odor to remove the odor, and the pH of the second solution The system is 6.5~7; and the second solution is subjected to a second centrifugation step, and then placed in a water bath to be gradually heated at a temperature of 60 to 70 ° C to obtain a noni fruit fermentation liquid. The preparation method for deodorization and preservation of the noni fruit fermentation liquid according to the first aspect of the patent application, wherein the predetermined time is 1 to 4 days. Deodorization of noni fruit fermentation broth as described in claim 1 And the preparation method of the preservation, wherein before the two-stage fermentation step, the crushed noni fruit is broken by a crusher, and the pulp of the ripened noni fruit is separated from the seed by a coarse separator. step. The preparation method for deodorization and preservation of the noni fruit fermentation liquid according to claim 1, wherein before the second centrifugation step, the second solution is further stirred and placed at a temperature of 0 to 10 ° C. 16 to 18 hours of steps. A noni fruit broth, which is produced by the preparation method according to any one of claims 1 to 4. For example, the noni fruit fermentation liquid described in claim 5, wherein the noni fruit fermentation liquid has a calcium content of 1 to 2.5 mg/ml.